Best Sabzi Bhendi Sauteed Okra With Cumin Recipes

Pan Roasted Okra with Onions and Five Spices 'Bhindi Sabzi' image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds okra
2 to 4 tablespoons vegetable oil
1 tablespoon Fivespice Blend (see recipe below)
1 large onion (about 1/2 pound), peeled and sliced
1/3 cup water
Lemon juice
Coarse salt
3/4 teaspoon cumin seeds
3/4 teaspoon mustard seeds
3/4 teaspoon fennel seeds
3/4 teaspoon sesame seeds
1/2 teaspoon red pepper flakes

Steps:

Wash okra and wipe dry. Trim and leave okra whole. In a large saute pan over medium-high heat, heat the oil until hot. Add the spice blend and let it sizzle for 20 seconds or until the cumin turns a few shades darker. Add the okra and onions, toss and mix, and cook about 10 minutes or until vegetables are streaked brown.
Add water and reduce heat to a simmer. Cook, covered, for about 10 minutes or until okra is soft. Uncover and continue cooking until the excess moisture evaporates and the vegetables look glazed. Sprinkle with lemon juice and salt and serve.
Combine cumin, mustard, fennel and sesame seeds and red pepper flakes.

Sabzi Bhendi (Sauteed Okra With Cumin) image

Provided by Chocolatl

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

1 medium onion
3 tablespoons ghee (or butter)
1 teaspoon salt
1 lb whole fresh okra (or 2 10-ounce packages frozen okra, thawed)
1 tablespoon ground cumin
1/4 teaspoon black pepper

Steps:

Peel and halve the onion lengthwise, then slice lengthwise into paper-thin slivers.
Heat ghee or butter in a heavy skillet over medium heat.
Add onions and salt.
Cook, stirring, until golden-brown, about 7-8 minutes.
Add okra, cumin and pepper.
Cook, lifting and turning vegetables, until okra is tender and most of the liquid has evaporated, about 25 minutes.
If frozen okra is used, it will be a bit sticky.